Chicken & Sweet Corn Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups reduced-sodium chicken broth
• 1 cup water
• 2 tablespoons chinese wine or 2 tablespoons sherry wine
• 3 cm piece fresh ginger, grated
• 1 garlic clove, sliced thinly
• 2 teaspoons salt reduced soy sauce
• 2 skinless chicken breast fillets (400grms)
• 1 egg
• 420 g creamed corn
• 310 g corn kernels (drained & rinsed)
• 3 spring onions (sliced thinly)

Recipe

• 1 bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat.
• 2 reduce heat and simmer for about 7 minutes or until the chicken is just cooked through.
• 3 remove chicken from stock and when cool enough to handle, shred coarsely.
• 4 return stock to boil.
• 5 break egg into small bowl and whisk lightly.
• 6 slowly pour egg into stock, whisking constantly so it forms small threads.
• 7 add creamed corn, kernels and chicken to stock and return to the boil.
• 8 serve!